About This Coffee

This coffee is fermented twice, first in whole cherry for 48 hours before pulping and a subsequent 36 hour fermentation. Drying is also a two-step process. first partially in the sun and then finished mechanically. We are very selective when it comes to anaerobic and natural process coffees, and these offerings from Finca Betel are wonderfully clean representations of a non-washed process.

Flavor Profile

Coffee Details

Type

Single Origin

Process

Double Fermentation

Origin

🇨🇴 Valle del Cauca, Colombia

Varieties

Geisha/Gesha

Farm & Producer